Crispy Fried Chicken Tenders
Crispy Fried Chicken Tenders
Ingredients
For the Chicken and Marinade
- 12 chicken tenders
- 1 1/2 cups buttermilk
- 3/4 cup pickle juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon Frank's Red Hot sauce
For the Crispy Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup JJ's FLOUR crack seasoning
For Frying
- 4 cups vegetable oil, for deep frying, as needed
Instructions
- 1
Place the chicken tenders in a large bowl. Add the buttermilk, pickle juice, garlic powder, onion powder, dried mustard, kosher salt, black pepper, and Frank's Red Hot sauce. Mix thoroughly to ensure all tenders are coated. Cover the bowl and refrigerate for at least 1 hour to marinate.
⏱️ 65 min
- 2
In a separate large bowl, whisk together the all-purpose flour, cornstarch, and JJ's FLOUR crack seasoning until thoroughly combined.
⏱️ 5 min
- 3
Remove the chicken tenders from the marinade, allowing any excess liquid to drip off. Dredge each tender generously in the dry coating mixture, pressing firmly to ensure it is fully coated. Place the coated tenders on a clean wire rack set over a baking sheet.
⏱️ 10 min
- 4
In a large, heavy-bottomed pot or Dutch oven, pour vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 5
Carefully add 3-4 coated chicken tenders to the hot oil, ensuring not to overcrowd the pot. Fry for 7 to 8 minutes, flipping occasionally, until golden brown and cooked through (internal temperature 165°F). Remove the fried tenders with tongs and place them on a clean wire rack set over a baking sheet to drain excess oil. Repeat with the remaining tenders, allowing the oil to return to 350°F between batches.
⏱️ 30 min•🌡️ 350
- 6
Serve the crispy fried chicken tenders immediately on a platter, typically with a side of white dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Chicken Tenders
Ingredients
For the Chicken and Marinade
- 12 chicken tenders
- 1 1/2 cups buttermilk
- 3/4 cup pickle juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon Frank's Red Hot sauce
For the Crispy Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup JJ's FLOUR crack seasoning
For Frying
- 4 cups vegetable oil, for deep frying, as needed
Instructions
- 1
Place the chicken tenders in a large bowl. Add the buttermilk, pickle juice, garlic powder, onion powder, dried mustard, kosher salt, black pepper, and Frank's Red Hot sauce. Mix thoroughly to ensure all tenders are coated. Cover the bowl and refrigerate for at least 1 hour to marinate.
⏱️ 65 min - 2
In a separate large bowl, whisk together the all-purpose flour, cornstarch, and JJ's FLOUR crack seasoning until thoroughly combined.
⏱️ 5 min - 3
Remove the chicken tenders from the marinade, allowing any excess liquid to drip off. Dredge each tender generously in the dry coating mixture, pressing firmly to ensure it is fully coated. Place the coated tenders on a clean wire rack set over a baking sheet.
⏱️ 10 min - 4
In a large, heavy-bottomed pot or Dutch oven, pour vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 5
Carefully add 3-4 coated chicken tenders to the hot oil, ensuring not to overcrowd the pot. Fry for 7 to 8 minutes, flipping occasionally, until golden brown and cooked through (internal temperature 165°F). Remove the fried tenders with tongs and place them on a clean wire rack set over a baking sheet to drain excess oil. Repeat with the remaining tenders, allowing the oil to return to 350°F between batches.
⏱️ 30 min•🌡️ 350 - 6
Serve the crispy fried chicken tenders immediately on a platter, typically with a side of white dipping sauce.
⏱️ 2 min